03268nam 2200601Ia 450 991013977120332120170809162423.01-282-34371-897866123437111-4443-1620-61-4443-1621-4(CKB)1000000000799403(EBL)470532(OCoLC)437299687(SSID)ssj0000297713(PQKBManifestationID)11226250(PQKBTitleCode)TC0000297713(PQKBWorkID)10333788(PQKB)11478549(MiAaPQ)EBC470532(EXLCZ)99100000000079940320081106d2009 uy 0engur|n|---|||||txtccrGluten-free food science and technology[electronic resource] /edited by Eimear GallagherChichester, U.K. ;Ames, Iowa Wiley-Blackwell20091 online resource (258 p.)Description based upon print version of record.1-4051-5915-4 Includes bibliographical references and index.Gluten-Free Food Science and Technology; Contents; Preface; Contributors; 1 The Increasing Incidence of Celiac Disease and the Range of Gluten-Free Products in the Marketplace; 2 The Clinical Presentation and Diagnosis of Celiac Disease; 3 Classification of Proteins in Cereal Grains: What Is Toxic and How Is It Measured in Foods?; 4 The Nutritional Quality of Gluten-Free Foods; 5 Gluten-Free Doughs: Rheological Properties, Testing Procedures - Methods and Potential Problems; 6 Enzymatic Manipulation of Gluten-Free Breads; 7 Commercial Aspects of Gluten-Free Products8 Dough Microstructure and Textural Aspects of Gluten-Free Yeast Bread and Biscuits9 Manufacture of Gluten-Free Specialty Breads and Confectionery Products; 10 Production of Gluten-Free Beer; 11 Functionality of Starches and Hydrocolloids in Gluten-Free Foods; 12 Coeliac Disease and Gluten-Free Research: What Does the Future Hold for the Physician, the Patient and the Scientist?; IndexCoeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the ceGluten-free foodsFood industry and tradeElectronic books.Gluten-free foods.Food industry and trade.664.75664/.75LEB 420fstubVN 8400rvkGallagher Eimear318471MiAaPQMiAaPQMiAaPQBOOK9910139771203321Gluten-free food science and technology2275712UNINA